Quick Pork and Pepper Paprikash

Serves 4

A quick cashew cream stands in for sour cream in this Hungarian-style dish. Be sure to use raw, unsalted cashews to make the cream.

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

• ¾ cup chopped unsalted raw cashews
• 1¼ pounds pork tenderloin, cut into 1-inch pieces
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 package (14.4 ounces) frozen pepper stir-fry blend
• 2 tablespoons sweet paprika
• 1 teaspoon dried marjoram
• 3 tablespoons Whole30-compliant tomato paste
• 4 cups Whole30-compliant chicken broth or Chicken Bone Broth
• Chopped fresh parsley

For cashew cream, place the cashews in a small bowl and add boiling water to cover. Cover and let stand for 15 minutes. Drain and rinse the cashews. Combine the cashews and ½ cup fresh water in a blender. Puree until smooth, 3 to 4 minutes.

Meanwhile, season the pork with the salt and black pepper. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the pork and cook, stirring occasionally, until the pork begins to brown, about 5 minutes. Add the pepper stir-fry, paprika, and marjoram. Continue to cook, stirring occasionally, until the peppers are softened, about 5 minutes. Stir in the tomato paste and cook, stirring, 1 minute. Stir in the broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat. Stir in the cashew cream. Top each serving with parsley.